Lucy Liu takes inspiration from far and wide. Executive Chefs Michael Lambie and Zac Cribbes, along with Head Chef Jenna North, have created an eclectic mix of Pan-Asian dishes brimming with vibrant flavours.
Follow the neon red sign and enter the restaurant via a hidden industrial walkway. Tetris-style wooden beams hang overhead, and the space is dominated by shades of red and dark grey, and exposed brick walls.
There’s a wonderful array of Asian dishes, ranging from dumplings and buns to sashimi and tataki. Start with a selection of smaller bites to whet your appetite. Tender kingfish sashimi kicks off with zingy chilli and Thai basil flavours, while an airy coconut cream tempers the heat and adds a creamy texture. Wok-fried calamari is fresh and light, tossed with shredded papaya and roasted peanuts and dressed in an addictive sweet and sour dressing. From the larger plates, the roasted beef short rib is a standout. Served off the bone, the beef falls apart into a creamy coconut-infused rendang curry sauce.
PSST! Too tough to choose? Let Lucy choose with a five-plate option starting from $65 per person.